Chop the stems off of asparagus and discard. Cut the remaining asparagus into thirds.
Peel and dice onion.
In a large soup pot, add some olive oil, asparagus and onion and sauté for 20 minutes.
Add the mixture into a blender with juice and zest from lemon, cashews, soup stock, coconut milk and seasonings.
Blend on high to form a soup puree and enjoy!